Bringing water to a boil
Put the water with the spices and the sugar in a pot and bring it to a boil on the stove.
Stewed apples
125ml
eau
150g
Apfel
2CáS
sucre granulé
1CáS
jus de citron
1
cinnamon stick
1
vanilla pod
4 pièces
cloves
100g
1 portion
condensation
263 kJ
410 kJ
62 kcal
97 kcal
graisse
0.3 g
0.4 g
dont acides gras saturés
0 g
0.1 g
hydrates de carbone
14 g
22 g
dont sucre
13 g
21 g
protéine
0.2 g
0.4 g
sel
0 g
0 g
Stewed apples
description et horaires
In the kitchen, there is a distinction between apple compote and puree. While puree is a pulpy mass, all the apple pieces should be still recognizeable in a compote juice. Therefore, the apple compote is boiled and then let steep on low flame or with the remaining heat of the stove. The typical apple spices cinnamon stick, vanilla pod and clove are also used here.
Cutting the apples
Wash, peel and halve the apples and remove the core. Cut the apples into equally thick slices. Drizzle the apple slices with lemon juice.
The lemon juice prevents the apples from reacting with oxygen and therefore getting a brown color.
Boiling the apples
Put the apples in the water and bring them to a boil. Reduce the temperature, cover the pot with a lid and let the compote steep for about ten minutes.
Stewed apples
Allow the apple compote to cool slightly before serving. You can also fill it in a glass and keep it in the fridge for a few days.
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